Sunday, January 9, 2011

I Met a New Cookie. And I Liked It.

I introduced myself to a Cinnamon-Pecan Cookie this week.

My only regret is that I waited this long to meet her. She was chewy and chunky, sweet and salty, loaded with a super-dose of cinnamon, and chock full of toasted pecans.

I've decided that she's truly the unsung hero of the Cookie Universe.

Once baked--and sufficiently tasted--these babies were packaged up for a 7 hour drive to Kentucky (the land of horse races and bourbon). My parents were traveling to the Bluegrass state this weekend to visit family, and I figured it was high time I expand this Cinnamon-Pecan Love beyond the borders of WV.

(Truth: I was powerless in the face of the Cinnamon-Pecan influence. That stack of cookies had complete and utter control over much so that I had to ship them 7 hours away to resist.).

I hope that you all have the opportunity to meet a Cinnamon-Pecan Cookie in the near future as well. Don't be shy, now. She'll like you just as much as you like her. Promise.

Cinnamon-Pecan Cookies
(recipe adapted from this one by Ina Garten in her Back to Basics Cookbook)

Oatmeal cookies so often include raisins, other dried fruit, or chocolate chips. I switched this recipe up to highlight two perfectly-paired ingredients: cinnamon and toasted pecans.

  • 1 cup pecans, toasted (toast on a baking sheet at 350 degrees for about 5 minutes)
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1 tsp. cinnamon
  • 1/2 tsp. baking powder
  • 1 /2 tsp. salt
  • 1 - 1/2 cups quick oats
1) Preheat oven to 350 degrees and coat baking sheets with cooking spray

2) Cream the butter and sugars together with an electric mixer until light and fluffy. Add eggs and vanilla and beat until well-combined. Add dry ingredients to the batter and beat well. Stir in toasted pecans (don't forget to toast them--it's key!).

2) Drop by rounded tablespoon-fuls on a baking sheet coated with cooking spray. Bake for approximately 10 minutes, or until the edges are golden brown. Yield: about 24 cookies.


  1. Oh my heavens this sounds so incredible. Gah I wish I hadnt of just used the last of my pecans! I need to restock stat and make these! I love that they have oats in them!

  2. This sounds like a great cookie-combo of ingredients! I can definitely picture myself eating those and being really happy :)

  3. I feel like pecans are the unsung hero of the nut-world as well. They show up in Pecan Pie in November and then they go back into hiding. Gorgeous.

  4. I'm particularly fond of cinnamon-based cookies, these are making me have food envy!

  5. Your recipes always make me so hungry. I absolutely love cinnamon.

  6. These sound delicious! I'm always game for a new cookie recipe...especially on that comes so highly recommended!

  7. I just tagged you for a stylish blogger award over on my blog!

  8. Wow these look delicious! The cinnamon and pecan combo sounds amazing. I will definitely have to take your advice and try these guys out!

  9. Oo yum! Cinnamon is such a great addition to cookies. It's a great addition to so many things actually! I am a bit of a cinnamon addict :-)

  10. She's a beaut! I can't resist the combo of cinnamon + pecan, either.

  11. These look amazing! Cinnamon and pecan together sounds delicious.

  12. Yum! Maybe I'll have to try these (trying them with stevia and veganized)

  13. I would love to meet this cookie, can coffee and milk come along with it? hehe.

  14. Cookies look awesome! I love making cookies and giving them to my family as gifts :) can't wait to try these myself!

  15. My friend (as well as her mom...and I) makes baklava using pecans, which this cookie reminds me of. You're right, cinnamon and pecans are great together!

  16. I haven't made cookies since before Christmas and I'm craving some of these now! :)